DC - I think FWH may work well with lower AA varietals (ahem, Mt. Hood comes to mind?) but I found when I used big boys like Simcoe, the bitterness was just overwhelming since I went with the "treat it like a 20min addition" philosophy.

Of course, this makes no sense relative to TM's statement, since Zots are one of the lowest AAs out there, usually.

To each their own.

Definitely to each their own. I've often FWH with high alpha hops and haven't experienced what I found to be objectionable bitterness.

In discussing this in my local homebrew club list, I have come to understand that not only does one use low-alpha hops, one should do so in lieu of the aroma hops, or at least drastically reduce the aroma hops. Maybe, then, in the end, we should make certain that the IBUs of the finished product does not change. I occasionally use ProMash, and I know that the program will calculate IBUs for FWH. Of course, who knows how accurate that calculation is....

Bruce

also, FWIW, I have an orange and a blue cooler,I decoct,AND I just started to fly sparge.

In discussing this in my local homebrew club list, I have come to understand that not only does one use low-alpha hops, one should do so in lieu of the aroma hops, or at least drastically reduce the aroma hops. Maybe, then, in the end, we should make certain that the IBUs of the finished product does not change. I occasionally use ProMash, and I know that the program will calculate IBUs for FWH. Of course, who knows how accurate that calculation is....

One of the reasons I ran my FWH experiment was to see how accurate it is...at least with the -65 setting I use. The answer is pretty darn close. And although much of the literature says to use low alpha hops and that you will get aroma from them, my experience is vastly different.

right - you used the same weight of hops at FWH in one batch and at 60 min in the other batch, IIRC.

that would make sense then - 10% more than the 60 min contribution, or am I missing something? but then promash set at -65 doesn't compute correctly. when you put in the -65, do you set the 'time' at 20 min or 60 min?

I'm corn-fused now I think

Logged

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Perhaps the lupulin gland oils that are dissolved at 150F vs boiled at 212F react to form different compounds that affect the perceived bitterness in various ways. There have been studies on the effects of temperature on alpha acids in the lupulin glands of hops. I would be interested to understand the findings, but it's $30.00 per study.

right - you used the same weight of hops at FWH in one batch and at 60 min in the other batch, IIRC.

that would make sense then - 10% more than the 60 min contribution, or am I missing something? but then promash set at -65 doesn't compute correctly. when you put in the -65, do you set the 'time' at 20 min or 60 min?

I'm corn-fused now I think

Both of us, buddy....I'm running on a severe lack of sleep! I put in -65 assuming a 60 min. total boil time. Then, in the recipe calculator, I just choose FWH.

Perhaps the lupulin gland oils that are dissolved at 150F vs boiled at 212F react to form different compounds that affect the perceived bitterness in various ways. There have been studies on the effects of temperature on alpha acids in the lupulin glands of hops. I would be interested to understand the findings, but it's $30.00 per study.

This is what I've always heard and gone on. It seems to be backed up by this...

Perhaps the lupulin gland oils that are dissolved at 150F vs boiled at 212F react to form different compounds that affect the perceived bitterness in various ways. There have been studies on the effects of temperature on alpha acids in the lupulin glands of hops. I would be interested to understand the findings, but it's $30.00 per study.

This is what I've always heard and gone on. It seems to be backed up by this...

I think it will really depend on the type of hops and the style of beer you are trying to use and brew.

I agree. I tried it because I heard of SMOOTH bitterns. I used it in Czech Pilsners and Alts.May be it is my process but I come to a different conclusion. I would not count it as 20 min addition.I would say it was more like full boil time addition (90 min for me).

I have only tried it twice... the first time I added it to the wort AFTER I had collected all my runnings and then turned on the burner... The second time I placed them in the kettle BEFORE the runnings and let them steep in the hot runnings as collected. Needless to say, the second time worked much better